Buckeyes1995
MemberGot rid of the matchlight.
- Joined
- Jan 3, 2016
- Location
- Orlando, FL
Hi all!
I've been a long time lurker, first time poster
I made my first brisket this weekend on my WSM 22" smoker. I followed numerous resources and advice on how to cook the perfect brisket. A few details below:
I picked up a 7.5lb Choice packer brisket from my local butcher. Trimmed it and prepped with with a salt and pepper rub.
I put the brisket on about 7:00am Saturday morning at 250F with 4 chunks of hickory (held that temp the whole time) and by 5:00pm it was probing about 186 degrees in most parts of the flat. Not wanting to eat at 10pm, decided to wrap it in foil (didn't have butcher paper) and cranked the heat up to 300 in the smoker. At around 7:30pm it probed "like butta" in all parts of the flat and was reading in the 205 range. I pulled the brisket, tightened up the foil, and put it in a cooler with towels until 8:30pm.
At 8:30pm, pulled it out and began slicing. Here are some observations and my request for 'help'.
- When I took the brisket out of the foil to move to cutting board, it was all I could do to keep the point from breaking off, it was so tender (similar to my pork butts). The flat had a good feel but did seem a little soft (not springy like I've seen mentioned as the desirable feel).
- The first 1/8 to 1/4 of the flat (from the skinny end) crumbled as I cut it. It was still juicy but could not slice. After that point I was able to cut into nice slices. The slices were a little moist to touch, but not where I cut into it and juice was running down the meat (live I've seen on BBQ shows).
- The flavor was incredible. Even better the next day as leftovers. The rub was amazing and the point was full of flavor. The flat seemed a tad dry to me but by no means bad.
So, my question is this: How can I do a better job and get that super-juicy meat? I did a lot of research, read forums, watched Franklin videos, etc.. the only theory I have on mine is this:
Did I overcook the meat by taking it off the smoker at 205 and then wrapping/holding in the cooler where it continued to cook for another hour? Would I have been better off taking it off the cooler, putting it unwrapped on the counter and letting cool down to 150F or so and then holding in a cooler until dinner time?
I was very excited and happy with how this turned out, but I want to do better (the first two briskets I did about a year or two ago did not turn out good).
Thanks! Looking forward to hearing from all you BBQ experts.
I've been a long time lurker, first time poster
I made my first brisket this weekend on my WSM 22" smoker. I followed numerous resources and advice on how to cook the perfect brisket. A few details below:
I picked up a 7.5lb Choice packer brisket from my local butcher. Trimmed it and prepped with with a salt and pepper rub.
I put the brisket on about 7:00am Saturday morning at 250F with 4 chunks of hickory (held that temp the whole time) and by 5:00pm it was probing about 186 degrees in most parts of the flat. Not wanting to eat at 10pm, decided to wrap it in foil (didn't have butcher paper) and cranked the heat up to 300 in the smoker. At around 7:30pm it probed "like butta" in all parts of the flat and was reading in the 205 range. I pulled the brisket, tightened up the foil, and put it in a cooler with towels until 8:30pm.
At 8:30pm, pulled it out and began slicing. Here are some observations and my request for 'help'.
- When I took the brisket out of the foil to move to cutting board, it was all I could do to keep the point from breaking off, it was so tender (similar to my pork butts). The flat had a good feel but did seem a little soft (not springy like I've seen mentioned as the desirable feel).
- The first 1/8 to 1/4 of the flat (from the skinny end) crumbled as I cut it. It was still juicy but could not slice. After that point I was able to cut into nice slices. The slices were a little moist to touch, but not where I cut into it and juice was running down the meat (live I've seen on BBQ shows).
- The flavor was incredible. Even better the next day as leftovers. The rub was amazing and the point was full of flavor. The flat seemed a tad dry to me but by no means bad.
So, my question is this: How can I do a better job and get that super-juicy meat? I did a lot of research, read forums, watched Franklin videos, etc.. the only theory I have on mine is this:
Did I overcook the meat by taking it off the smoker at 205 and then wrapping/holding in the cooler where it continued to cook for another hour? Would I have been better off taking it off the cooler, putting it unwrapped on the counter and letting cool down to 150F or so and then holding in a cooler until dinner time?
I was very excited and happy with how this turned out, but I want to do better (the first two briskets I did about a year or two ago did not turn out good).
Thanks! Looking forward to hearing from all you BBQ experts.